Luigi Biasetto's recipe for the perfect shortcrust pastry tart
A refined tart created by Maestro Luigi Biasetto, where the crispness of Viennese shortcrust pastry meets the softness of frangipane and a rich selection of dried and candied fruit.
Ingredients · Servings 32
- TPT raw almonds 500 g
- 250g creamed butter
- Sale 2 g
- Eggs (24°C) 200 g
- Sponge Cake Flour La Pasticceria Bio 120 g
- Organic Pastry Flour 1 kg
- TPT 170 g
- 720g creamed butter
- Hazelnut powder 170 g
- Vanilla extract 10 g
- Egg whites (24°C) 150 g
- Sale 12 g
- Icing sugar 360 g
- Warm neutral gelatin to taste
- Dried apricots to taste
- Whole almonds to taste
- Hazelnuts to taste
- Figs to taste
- Candied orange to taste
- Pistachios to taste
- Noci q
- Salted whole pistachios to taste
- Add to taste (rum, orange or limoncello)
- Powdered sugar to taste
- Caramel to taste
Method · 3 h 30 min
- Place all the ingredients in a stand mixer and beat with the paddle attachment until smooth, evenly blended, and slightly white. Let it sit for a few hours before using. Serve at about 24°C.
- Place all the ingredients in a stand mixer and mix until smooth. Wrap in a plastic bag and store at 4°C. Before using, knead the dough briefly in a stand mixer with the dough hook or by hand.
- Roll out the dough to 2.5 mm thick and cut out donuts using a 22 cm ring and a 12 cm inner ring.
- To prepare the edges, cut 2.5 cm wide strips and line the lightly buttered rings. Fill with the frangipane using a piping bag with a plain nozzle size 14, reaching about 2 mm from the edge.
- Preheat the oven to 200°C. Bake at 170°C with the vent open for about 30 minutes. The tart should be lightly golden and soft in the center.
- Upon removal from the oven, drizzle with rum, orange, or limoncello syrup, if desired. Remove the rings as soon as possible and coat the surface with gelatin, keeping the edges clean.
- Arrange the dried and candied fruit as desired and gelatinize again. Once the gelatin has cooled, dust with powdered sugar and garnish with a few drops of caramel sauce.
Luigi Biasetto's recipe for the perfect shortcrust pastry tart.
Luigi Biasetto's Voyage Tart combines Viennese shortcrust pastry and almond frangipane, topped with dried and candied fruit, gelatin, and caramel. An elegant, crumbly, and soft dessert.
Frangipane
Viennese shortcrust pastry
Finish
The choice of flours from Molino Grassi's La Pasticceria Bio line also makes a difference. According to Luigi Biasetto, "Shortcrust pastry limits collapse in the oven, promotes golden brown color, and increases crispness; the sponge cake used in frangipane, on the other hand, contributes to softness and development during baking, keeping the product soft longer."
